Grilled Scallops with Gremolata and Tomato Concassé

From Curtis Stone, a simple but impressive starter of seared scallops with tasty garnishes of parsley, garlic, citrus and tomato
By Curtis Stone
Grilled Scallops with Gremolata and Tomato Concassé
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 8 scallops, halved
  • 1 tsp extra virgin olive oil
  • large handful frisée, to garnish

For the gremolata:

  • quarter bunch of parsley, leaves picked
  • 2 clove garlic, crushed
  • zest and juice of 1/2 lemons
  • zest and juice of 1/2 oranges
  • 100 ml extra virgin olive oil
  • black pepper

For the tomato concassé:

  • 3 ripe plum tomatoes
  • squeeze of lemon juice
  • squeeze of orange juice
  • black pepper
  • 1 tbsp extra virgin olive oil


1. First make the gremolata. Put all the ingredients in food processor and blend for about 30 seconds. Set aside.

2. For the tomato concassé, put the diced tomatoes in a bowl. Add the citrus juices and season with salt and freshly ground black pepper. Warm the olive oil in a saucepan and pour over the tomato mixture.

3. To cook the scallops, heat a griddle or large heavy-based frying pan until smoking. Add the olive oil, then the scallops. Sear for 45 seconds on one side and 20 seconds on the other side.

4. To serve, pile small amount of frisée in the centre of individual serving plates. Arrange the scallops around the frisée. Spoon the tomato concassé around the scallops and drizzle the gremolata around the edges.

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